If you love sweet-tart desserts with a buttery crunch, this Rhubarb Crisp is exactly what your spring and summer menu needs. It’s rustic, simple, and the perfect way to showcase fresh rhubarb in a comforting dessert that’s both nostalgic and crowd-pleasing.
Whether you’re serving it warm with vanilla ice cream or chilled from the fridge the next day, rhubarb crisp is one of those timeless recipes that never fails to impress — especially when rhubarb is in season.
Ingredients
For the filling:
- 4 cups chopped fresh rhubarb (about 5–6 stalks)
- 3/4 cup granulated sugar
- 1 tablespoon cornstarch
- 1 teaspoon vanilla extract
- 1 tablespoon lemon juice (optional, for brightness)
For the crisp topping:
- 1 cup rolled oats
- 1/2 cup all-purpose flour
- 1/2 cup brown sugar
- 1/2 teaspoon cinnamon
- 1/4 teaspoon salt
- 1/2 cup unsalted butter, melted
Instructions
- Preheat oven to 375°F (190°C). Lightly butter a 9×9-inch baking dish or similar size.
- Make the filling: In a large bowl, toss the chopped rhubarb with sugar, cornstarch, vanilla, and lemon juice. Pour the mixture evenly into the baking dish.
- Prepare the topping: In another bowl, mix oats, flour, brown sugar, cinnamon, and salt. Stir in the melted butter until the mixture becomes crumbly and moist.
- Assemble: Sprinkle the oat topping evenly over the rhubarb filling.
- Bake: Place the dish in the oven and bake for 35–40 minutes, or until the topping is golden brown and the rhubarb is bubbling underneath.
- Cool & serve: Let cool slightly before serving. Enjoy warm on its own or with a scoop of vanilla ice cream.
Tips
- You can add 1/2 cup chopped strawberries for a rhubarb-strawberry twist.
- For gluten-free, substitute oat flour or almond flour.
- Store leftovers covered in the fridge for up to 3 days.